Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity


Kocaman E., Can Karaça A. , Van der Meeren P.

FOOD RESEARCH INTERNATIONAL, vol.137, 2020 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 137
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodres.2020.109527
  • Title of Journal : FOOD RESEARCH INTERNATIONAL

Abstract

Double or multiple emulsions have been under study for several decades, due to the possibility of encapsulation and controlled release of various bioactive compounds. This contribution focuses on the decisive parameters for encapsulation and release in double emulsions by considering different amino acids at different environmental conditions. Laser diffraction analysis showed that the double emulsion average droplet size increased from 50 up to 90 mu m after 32 days of storage. The emulsions at 4 degrees C showed a higher increase compared to 37 degrees C. Dilution in SDS solution revealed that this droplet size increase was due to aggregation rather than coalescence. The results showed that there was no significant change in the entrapped water volume fraction of the double emulsions during 2 weeks of storage.